And the winner is…
This year’s Apple Dessert Recipe Contest was a hit! Head over to our Events page to see photos from the contest.
Thank you to all who came out & especially to those of you who slaved away in the kitchen to be a part of the day! This year’s 3rd place winner is Ellen Conrad with Apple Layered Marzipan Torte. 2nd place goes to Juanita Taylor with Apple Crescent Dumplings. And this year’s 1st place winner is veteran Lois Scharf with her Autumn Caramel Apple Cake!
Winning recipes are below:
1st place
Autumn Caramel Apple Cake
Cake:
1 ½ cup vegetable oil
1 ½ cup granulated sugar
½ cup packed brown sugar
3 cup all-purpose flour
3 eggs
2 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. baking soda
½ tsp. salt
3 ½ cups diced, peeled Empire apples
1 cup chopped walnuts
2 tsp. vanilla extract
Caramel Icing:
½ cup packed brown sugar
1/3 cup half-and-half cream
¼ cup butter
1 cup confectioners’ sugar
½ cup chopped walnuts
Method:
In a large mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well. Combine dry ingredients, add to batter and stir well. Fold in apples, walnuts and vanilla. Pour into a greased and floured 10” tube pan. Bake at 325 degrees for 1 ½ hours or until cake tests done. Cool in pan for 10 minutes; remove to a wire rack to cool completely.
Icing:
In the top of a double boiler over simmering water, heat brown sugar, cream, butter, and salt until the sugar is dissolved. Cool to room temperature. Beat in confectioners’ sugar until smooth; drizzle over cake. Sprinkle with nuts.
12 servings
Lois A Scharf
P.O. Box 675
Salem, OH 44460
Work: 330-758-7200
Home: 330-337-8350
2nd Place
Apple Crescent Dumplings
Ingredients:
1 can large crescent rolls (6 count)
3 medium apples, peeled, cored and halved
6 tsp. butter or margarine
1 cup sugar or ½ cup Splenda sugar blend
1 cup water
¼ cup butter or margarine, melted
1 tsp. vanilla
½ tsp. ground cinnamon
Method:
Preheat oven to 350 degrees; lightly spray 9×9 glass baking dish. Separate crescent rolls into 6. Place ½ apple on large end of roll, top with 1 tsp. butter. Roll up and pinch ends together; place seam side down in pan. Combine sugar, water and melted butter. Pour over dumplings. Bake uncovered for 35-40 minutes until golden and apples are tender. Serve warm with sauce. Good with ice cream.
Juanita Taylor
7443 Spillway Rd. #58
Lisbon, OH
330-222-2940
3rd place
Apple Layered Marzipan Torte
Ingredients:
1 ¼ cup butter
1 cup white sugar
2 cups almond paste
1 egg
1 ¾ cup flour
½ cup ground almonds
6 apples sliced ¼” thick
2 T. butter
¼ cup sugar
Method:
Cream butter, sugar, almond paste until fluffy. Add egg, flour, ground almonds. Slice apples ¼” thick. Sauté apples in butter and sugar until tender. Drain off excess liquid. Grease a 9” spring form pan. Spread an even layer of torte mixture on bottom of pan. Fan layer of apples over top. Repeat layers until used up, finishing with apples. Sprinkle lightly with sugar. Bake covered with foil for 1 hour, 15 minutes at 350 degrees. Remove foil, and continue to bake for 1 hour more.
Ellen W. Conrad
32299 Carey Rd.
Salem, OH 44460
330-222-3014
